Tempura Zucchini and Onion Rings and Beluga Lentils
(click on image to enlarge)
2-4 Depending on what else is served.
10 min prep. 2 hour dehydrate time- Super fast! My boyfriend had these for lunch. They were so good he didn’t even need sauce or want the crackers I put out for him. He went totally raw!
Ingredients
- 2 Zucchini, sliced lengthwise
- 1 Vidalia Onion
- 1 tablespoon hemp powder
- 2 tablespoons almond meal
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (optional)
- 1 teaspoon sea salt
- 2 tablespoons garbanzo flour
- 2 tablespoons black sesame seeds or white
- soy sauce (optional)
- ½ cup flax meal
Preparation
Combine the dry ingredients and then roll the sliced vegetables in it. Only needs to be dehydrated for an hour or two. You can dip the veges in soy sauce or olive oil first to make the batter stick.
I also served black beluga lentils that had been sprouted for 24 hours. I put a little olive oil, garlic, onion, lime and red pepper together. They were like raw caviar..
I put a little guac on a lettuce leaf, followed by black lentils, and a little tetrazikki sauce.
My boyfriend has gotten into the lettuce wrap\roll idea.
I also made falafel. It only took two hours in the dehydrator too. I used leftover brazil nut scramble and leftover batter from the onion rings and zuchini tempura. I added cumin and made little balls and put them on zuchini. Serve with tahini sauce or a thicker almond milk with garlic and cucumbers, and lime. (Tetraziki sauce)
Comments
Alexandra writes: (July 06, 2007)
Sounds wonderful! I’m a sucker for tempura ;)
zella writes: (July 06, 2007)
whoah! That looks scrumsh!!
bellasera writes: (July 07, 2007)
Ohh My goddness! Let me catch up with all the other fabulous recipes before getting another!! LOL Looks so gooooooooooooooooooooodddddddd!!!
omshanti writes: (July 07, 2007)
we must be on the same wave length with the greek thingy! im gonna fix the falafels with( tonight) with my baba ganoush and sunflower hummus! ive got “pita” aka lettuce and some mastajiar(cuke/yogurt salad) yummy persian/greek blend!! thanks for the tempura recipe, thats for later in the week when its sushi, baby!
angie writes: (March 21, 2008)
garbanzo flour = bad! Unless they’re cooked or sprouted, beans have something in them that makes your stomach unable to stop producing hydrochloric acid, and people have died from it. Unless you cook it first or garbanzos are an exception to this, DON’T USE IT!
Aside from that, though, the recipe looks good! Is there anything I could substitute for the garbanzo flour?
angie writes: (March 21, 2008)
I love the pic, too. What a feast!
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